Limoncello Lemon Cookies

Name: Limoncello Lemon Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 tablespoons limoncello; Zest of 2 lemons; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 2 tablespoons limoncello; 1 teaspoon lemon juice

Highlighted under: Sugar & Whisk

I absolutely love baking Limoncello Lemon Cookies when I want to impress my friends with a burst of vibrant flavor. The blend of fresh lemon zest and zippy limoncello creates cookies that are both refreshing and indulgent. Each bite is a perfect balance of sweet and tart, making them perfect for any occasion. Plus, they’re surprisingly easy to make! You’ll find that these cookies quickly become a favorite in our household, bringing the taste of Italy straight to our kitchen.

Created by

Fiona Carter

Last updated on 2026-01-24T12:10:17.767Z

When I first tried Limoncello Lemon Cookies, I was amazed at how the lemon flavor shone through without being overpowering. After experimenting with different recipes, I found that using fresh ingredients truly makes a difference. I love to add a hint of limoncello to the glaze, which gives it a delightful kick.

One tip I learned is to let the cookie dough chill before baking. This step helps the flavors to meld beautifully and ensures the cookies hold their shape. Trust me, the wait is worth it for these delicious little treats!

Why You'll Love These Cookies
Bright, citrus flavor that reminds you of sunny days
Soft and chewy texture with a delightful glaze
Quick to prepare, making them perfect for spontaneous gatherings

Mastering the Cookie Dough

Getting the cookie dough right is crucial for achieving the perfect texture. When creaming the butter and sugar, aim for a light and fluffy consistency, which usually takes about 3-5 minutes of mixing. This aeration helps create a soft cookie with a chewy center. Over-mixing once the flour is added can lead to tougher cookies, so mix until just combined. I recommend using a spatula to fold in the lemon zest for an even distribution of flavor without overworking the dough.

Chilling the dough is another important step not to skip. Refrigerating for at least 15 minutes allows the fats to solidify, which helps prevent the cookies from spreading too much while baking. If you're short on time, even a quick 10-minute chill in the freezer can help. If you plan to bake later, you can keep the dough in the fridge for up to 24 hours. Just make sure to let it soften at room temperature for a few minutes before scooping.

Glazing for Zest and Shine

The glaze adds not only a sweet finish but also an extra layer of flavor that complements the lemony notes of the cookies. When mixing the glaze, adding lemon juice provides acidity that balances the sweetness of the powdered sugar. I suggest starting with 1 teaspoon of lemon juice and adding more by the half teaspoon until you achieve your desired tanginess. Aim for a smooth, pourable consistency that will set nicely on the cookies—if it’s too runny, add a bit more powdered sugar until it thickens.

For a decorative touch, consider adding a pinch of lemon zest to the glaze before drizzling it over the cooled cookies. This will create a lovely contrast in texture and enhance the zesty aroma. If you're in a pinch, feel free to swap limoncello with fresh lemon juice in the glaze, although the flavor will shift slightly. The glaze should be applied once the cookies have completely cooled to ensure that it doesn’t melt off. Leave them at room temperature to set properly.

Ingredients

Before you start baking, gather these easy-to-find ingredients:

For the Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 tablespoons limoncello
Zest of 2 lemons
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

For the Glaze

1 cup powdered sugar
2 tablespoons limoncello
1 teaspoon lemon juice

Make sure to have everything measured out for a smooth baking experience!

Instructions

Follow these steps for perfect results:

Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix the Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and limoncello.

Incorporate the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Fold in the lemon zest.

Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 15 minutes to help firm up the cookies.

Shape and Bake

Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10 minutes, or until the edges are lightly golden.

Prepare the Glaze

While the cookies cool, mix together the powdered sugar, limoncello, and lemon juice in a small bowl until smooth.

Glaze the Cookies

Once the cookies are completely cooled, drizzle the glaze over the tops. Let it set for a few moments before serving.

Enjoy your delicious cookies with a cup of tea or coffee!

Pro Tips

For a stronger lemon flavor, consider adding extra lemon zest to the dough or glaze. You can also try experimenting with other citrus flavors to give it a unique twist.

Tips for Flavor Variations

If you're looking to switch things up, consider adding poppy seeds to the cookie dough for a delightful crunch and a nod to traditional lemon poppy seed flavors. Just a tablespoon or two will infuse a unique texture without overpowering the lemon. Alternatively, you can incorporate some chopped nuts, like walnuts or almonds, which will add an earthy note that pairs beautifully with citrus.

You might also experiment with different citrus flavors. If you're feeling adventurous, try substituting lime or orange zest for a twist on the classic recipe. Adjust the amount of limoncello accordingly to maintain balance; a bit of orange liqueur can bring a wonderful depth in place of limoncello while keeping that irresistible flavor.

Storage and Make-Ahead Tips

Storing these cookies properly will ensure they remain fresh and delicious. After the glaze is set, layer them between sheets of parchment paper in an airtight container. They can last at room temperature for about 3-5 days, or you can refrigerate them for a week. If you want to keep them longer, these cookies freeze excellently. Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep well for up to three months. Simply thaw them at room temperature before serving.

For busy bakers, consider making the dough in advance. You can scoop the cookie portions onto a baking sheet and freeze them, then transfer them to a zip-top bag. When you're ready to bake, just preheat the oven and place the frozen dough balls directly on a baking sheet, adding a couple of extra minutes to the baking time. This way, you’ll have fresh cookies whenever the mood strikes!

Questions About Recipes

→ Can I use bottled lemon juice instead of fresh lemon juice?

While fresh lemon juice provides better flavor, you can use bottled juice in a pinch. Just be sure to select a high-quality brand.

→ How should I store the cookies?

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months.

→ Can I omit the limoncello?

Yes, you can replace the limoncello with an additional teaspoon of vanilla extract and a bit of lemon juice for flavor.

→ Are these cookies suitable for vegetarians?

Yes, Limoncello Lemon Cookies are vegetarian-friendly!